Glazed Pork Belly with Pickled Mango, Chilli & Bean Sprout Slaw by Scott Wyse of The Fat Pony in Edinburgh

The Fat Pony on Bread Street in Edinburgh is a new wine bar opened by restaurateur David Ramsden, offering a constantly evolving eclectic array of red, white, rose and orange wines.

or more information visit http://www.thefatpony.com

Ingredients: Serves 4 
600g pork belly (skin on, bone out) 

50ml mirin 

230g palm sugar
400ml light soy sauce 

50g ginger (peeled and chopped)

1 head of garlic 

8 kaffir lime leaves

1 tbsp coriander seeds (whole)

1.5 medium red chillis (sliced - keep the seeds for a spicier kick)

2 pak choi 

2 carrots

1 red pepper 

1 courgette

(all thinly sliced)

1 bunch of spring onions 

2 fresh limes 

50g fresh coriander 

1 handful of bean sprouts 

100ml white wine vinegar 

50ml water
1 under-ripe mango (cut into batons)

salt

40g sesame seeds 

Method:

1. Preheat the oven to 200ºC.

2. Braising liquid - combine the mirin, 200g sugar, soy sauce, 40g ginger, garlic, kaffir lime leaves (keeping one aside), coriander seeds and 1 red chilli.

3. Place the pork belly with the fat side up in a roasting tray and place in the preheated oven for 40 minutes.

4. To make the Slaw - combine the thinly sliced vegetables with the zest of one lime, spring onions, 30g of the chopped coriander and the bean sprouts. 

5. To make the Pickled Mango - bring the white wine vinegar, water, 1 kaffir lime leaf, 20g salt and 30g sugar to the boil, take off the heat and add the mango, ½ red chilli and 10g ginger. Leave to cool.

6. After the pork belly has been cooking for 40 minutes reduce the oven temperature to 170ºC.

7. Pour the braising liquid into the base of the pan so that it covers the meat but does not reach the fat and braise for a further 2-2 ½ hours.

8. Pass the remaining stock through a fine mesh sieve and reduce until it starts to stick to the spoon.

9. To serve - pour the glaze over the pork belly until sticky and dark. Garnish with sesame seeds, roughly chopped fresh coriander and burnt lime (slice and fry for a few minutes). 

10. Combine the mango and chilli with the slaw, dress with lime juice and a good dash of mirin. Plate the pork belly alongside the slaw and this dish is ready to eat!

In association with Taste Communications.

www.tastecommunications.co.uk